@shinewithblair: Peanut Butter Buckeyes: Ingredients Peanut Butter Balls * 16 oz Classic creamy peanut butter 2 cups * ½ c Salted butter * ⅛ c (2 tbsp) Light brown sugar firmly packed * 1 ½ tsp Vanilla extract * 3 ¼ c Powdered sugar Chocolate Coating * 2 c semisweet chocolate chips * 2 tsp coconut oil Instructions Peanut Butter Balls 1. In a medium mixing bowl, the peanut butter and butter together until well-combined (this is easier with a mixer). 2. Beat in the brown sugar and vanilla extract. 3. Add powdered sugar 1 cup at a time, and stir between each until completely combined.  Note: wrap a towel around your bowl to prevent powdered sugar from puffing all over your kitchen. 4. Cover a baking sheet with parchment paper, wax paper, aluminum foil, or plastic wrap (this prevents the PB from sticking to the sheet). 5. Using a melon baller or tablespoon, scoop out roughly even portions of the peanut butter batter. They should be about the size of a buckeye nut. Roll them into smooth balls and place them on your prepared cookie sheet. 6. Once all the PB is rolled into a ball (you can put them really close together since they won't be baked), chill the dough balls for at least 15 minutes in the fridge. Chocolate Coating 1. While the PB is in the fridge, melt the chocolate. Add the chocolate chips and coconut oil to a large measuring cup or microwave-safe bowl (a large cereal bowl also works). 2. Heat the chocolate in 30 second intervals in the microwave, stirring between each 30-second stint. It should take about 2-3 minutes, depending on the strength of your microwave. 3. Once your PB balls have chilled, take them from the fridge. Spear one ball with a toothpick, and cover all but the top square inch with melted chocolate. Set the covered ball back on the wax paper. 4. Once all balls have been dipped in chocolate, put them back in to chill (at least 15 minutes in the freezer, or an hour in the fridge). 5. Enjoy! #fyp #foryoupage #buckeyerecipe #buckeyes

Blair Carpenter

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Region: US

Friday 15 November 2024 21:13:03 GMT